1cuphalved cherries,I used this OXO cherry pitter for quick pitting of my cherries
For the glaze:
3tbspmilk or buttermilk
1/2cupsliced almonds,for topping
Preheat oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse meal. Stir in the buttermilk and then carefully fold in the cherries. Try not to use too much force or you'll end up with purple dough :)
With an ice cream scoop, scoop dough onto the prepared baking sheets. You should get roughly 16 mounds. Brush the tops of mounds with buttermilk then sprinkle sparkling sugar on top.
Bake the scones in the upper and lower thirds of the oven for 30-35 minutes. Shift the pans from front to back and top to bottom halfway through baking. Let the scones cool for 10 minutes before moving to a wire rack to cool completely.
While the scones are cooling, whisk together sugar, milk, and almond extract until you get a thick enough glaze but still runny enough to drizzle.
Using a fork, dip into the glaze and then gently, in a zig-zag motion, drizzle over each cooled scone then top with sliced almonds.